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Blueberry Vanilla Bean Pancakes with Blueberry Glaze

Posted Aug 23 2011 9:53am

I used to hate breakfast when I was little.

Cereal? Eh, not a huge fan. (I know – what kid doesn’t like cereal?)

Bread and jelly? No thanks.

Pancakes and waffles? Just ok.

Eggs? I’ll pass.

But something has changed.

I love breakfast now!

Thank goodness – because I don’t think Wholesome Husband could’ve married me. He could eat breakfast for every meal of the day.

Blueberry Vanilla Bean Pancakes with Blueberry Glaze
Adapted from Oh She Glows

1 1/4 cup whole wheat flour
1/4 cup flax, ground
1 teaspoon baking powder
1/4 tsp baking soda
1/4 teaspoon cinnamon
Pinch or two kosher salt
3/4 cup milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
1 cup blueberries + 3/4 cup more for glaze (below)

Blueberry glaze 3/4 cup blueberries processed with 1 banana

Directions:
1. Whisk the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt) in a medium sized bowl.
2. In a small bowl, whisk together the wet ingredients (milk, vanilla extract, vanilla bean) and then add to the dry ingredients. Whisk well until no clumps remain. You can add more milk to thin it out as desired.
3. Preheat the skillet over low-medium heat and add some non-stick spray on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Add in blueberries to each pancake when it’s on the skillet. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden.
4. Meanwhile, make your blueberry glaze by processing 1 banana with 3/4 cup blueberries in a food processor or blender.
5. Scoop the blueberry glaze and blueberries on top. Makes 8 small pancakes. Serves 4.

Nutrition Notes: These pancakes boast nearly 6 grams of fiber and 8 grams of protein for two pancakes!

Vanilla beans are food flavoring derived from the tiny seeds contained in the pod of an orchid plant!

According to Amadeus , vanilla beans should be stored in a closed, but not air-tight, container in a cool, dry, relatively dark place. Do not store vanilla beans in the refrigerator or freezer! (The cold will dry them out and may promote a particular type of vanilla mold.) The important thing is that the temperature be relatively constant and that air circulate a bit (unless they are vacuum packed, in which case you can keep them that way until use). If you do store them in an air tight, sealed container, we recommend opening it every couple of weeks or so to let the air circulate a bit.

Taste Test: Absolutely delicious. I love the idea of layering bananas in between the pancakes - it gave it such a unique flavor and texture! I couldn’t taste the vanilla bean as much as I would’ve liked. I’m a huge vanilla bean lover but the flavors of everything else overpowered the vanilla bean. Maybe next time I would just use some vanilla extract. If I use a whole bean, I’d like to be able to taste it! You didn’t even need to add any syrup on top – it was perfect with the blueberry glaze!

 Did you know you can make your own vanilla extract using vanilla beans and vodka?


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